Page 61 - By His Hands We Shall Be Fed Test 2

STRAWBERRY CHEESECAKE

Peggy Brock
18 graham crackers 3 T. melted butter

2 T. sugar 2 8-oz. pkg. cream cheese, softened

1/2 C. sugar 2 egg yolks
1 T. lemon juice 1 tsp. grated lemon rind

2 egg whites, stiffly beaten 1 C. dairy sour cream

1 tsp. vanilla 1 16-oz. pkg. frozen strawberries

Beat cram cheese and 1/2 cup sugar until light and fluffy. Add egg yolks and lemon

rind and juice. Fold in egg whites. In another bowl, mix sour cream, 2 tablespoons sugar,

vanilla and blend. Spread over top of cheesecake. Put topping of strawberries on top and

chill.

FRENCH VANILLA CAKE

Peggy Brock

1 pkg. Lorna Doone cookies, crushed 2 C. milk

1 soft stick margarine 1 qt. vanilla cream

2 3-oz. pkg. vanilla pudding 1 lg. ctn. Cool Whip

Mix crushed cookies and margarine and press into a 9x13” pan. Make pudding with

milk. After pudding is cool, blend in ice cream until smooth. Pour over cookie mixture and

top with Cool Whip and crushed strawberries. Refrigerate for 24 hours for best results.

BLUEBERRY CAKE

Peggy Brock

2 eggs, separated 1 1/2 C. flour
1 C. sugar 1 tsp. baking powder

1/2 C. shortening 1/3 C. milk

1 tsp. vanilla 1 1/2 C. fresh blueberries

Beat egg whites until stiff. Add 1/4 cup of the sugar to keep them stiff. Cream the

shortening and vanilla. Add the remaining sugar. Add unbeaten egg yolks. Add the dry

ingredients with milk. Fold in the egg whites. Fold in the blueberries. Put mixture in greased

pan and bake for 50 to 60 minutes at 350°.